Rooibos Smoked Leg and Thigh of Chicken with Marinated Cabbage and Mango-Tomato Salsa

Preparation Time 30 minutes
Cooking Time 45 minutes
Standing/Marinating 2 hours
Serves 8-16 portions
Ingredients Red Cabbage Salad
8 Leg and 8 Chicken Thighs 100g Red cabbage, sliced finely
Olive oil, to rub 100g White cabbage, sliced finely
Loose rooibos tea 1 Carrot, julienned
Crushed pepper corns 100ml Red wine
Cape Herb and Spice sweet and sticky chicken seasoning 50ml Orange juice
Cape Herb and Spice sweet and smokey BBQ seasoning 2 Tbsp honey
Course flaky salt 1 Tbsp lime juice
Tomato-Mango Salsa 1 Tbsp olive oil
1 Mango or Paw Paw, peeled and diced 1 tsp fresh grated ginger
3 Tomatoes, peeled and diced Crushed mixed spice (chilli, thyme, salt and pepper)
Lime juice
1 Tbsp chopped Italian parsley
A splash of olive oil
Salt and Pepper to taste

Method:

  1. Place all ingredients into a baking tray and coat with oil. Sprinkle with Chicken spice, pepper and rock salt.
  2. Place on a low heat in the oven and allow the legs to braise for 30 minutes until the meat softens (par-cooked).
  3. Remove from the heat, cool down on a rack so that all excess oil can drip off. When needed, place over indirect coals on a Weber or on a hob with a smoking tray (see Smoked Mash) and cook until the skin is golden brown and crispy.

Red Cabbage Salad:

  1. Add all veg ingredients into a bowl and toss to mix well. Cover with cling-wrap until ready to serve.
  2. Mix the wine, honey, lime juice, ginger, and olive oil in a separate bowl.
  3. Just before serving, toss the cabbage and pour over the dressing.
  4. Add additional seasoning and extras, such as toasted pumpkin seeds, beans sprouts, or whatever else you have handy.

Tomato-Mango Salsa:

  1. Mix the mango, tomato and parsley together.
  2. Marinade with lime, oil, salt and pepper.
  3. Place the hot baked chicken leg on a bed of cold marinated cabbage.
  4. Drizzle the salsa around the plate, garnish with potato crisps and coriander leaves.

Tip: Place the cabbage salad in a fridge over night to allow the cabbage to ‘bleed’, marinade, and soften.